1 c baby spinach

6 favorita tomatoes

1 clove garlic

1 tbsp margarine

2 tbsp flour

Salt

Pepper

1 c Almond milk

1/2 box chickpea or other veggie based pasta

Heat 2 quarts water to boiling in a pot.

Slice tomatoes into quarters. Roughly chop spinach. Mince garlic.

Add pasta to boiling water and follow directions.

Melt margarine in a medium skillet. Add tomatoes, spinach and garlic. Cook, stirring, until spinach is wilted and tomatoes are wrinkled.

Sprinkle with salt and pepper, to taste.

Add flour and stir until mixture is coated and slightly bubbly. Add almond milk.

Stir sauce until thickened to keep from scorching.

Pasta should finish about the time the sauce is ready. Drain and cover with sauce. Serve.

Note: ingredients are for one serving. Multiply as necessary for additional servings.